Behaviour of dehydrated baker’s yeast during reduction reactions in a biphasic medium

By Cappaert L.  

Applied Microbiology and Biotechnology, Vol. 64, Iss. 5, 2004-06 ,pp. : 686-690

Springer Publishing Company

Access to resources Recommend Favorite

Improvement of tolerance to freeze–thaw stress of baker’s yeast by cultivation with soy peptides

By Izawa Shingo  

Applied Microbiology and Biotechnology, Vol. 75, Iss. 3, 2007-06 ,pp. : 533-537

Springer Publishing Company

Access to resources Recommend Favorite

A comparative study on glycerol metabolism to erythritol and citric acid in Yarrowia lipolytica yeast cells

By Tomaszewska Ludwika   Rakicka Magdalena   Rymowicz Waldemar   Rywińska Anita  

FEMS Yeast Research, Vol. 14, Iss. 6, 2014-09 ,pp. : 966-976

Blackwell Publishing

Access to resources Recommend Favorite

The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

By Su Jing   Wang Tao   Wang Yun   Li Ying-Ying   Li Hua  

Applied Microbiology and Biotechnology, Vol. 98, Iss. 6, 2014-03 ,pp. : 2395-2413

Springer Publishing Company

Access to resources Recommend Favorite

Isolation and characterization of baker's yeast capable of strongly activating a macrophage

By Takada Yuki   Nishino Yumiko   Ito Chinatsu   Watanabe Hajime   Kanzaki Ken   Tachibana Taro   Azuma Masayuki  

FEMS Yeast Research, Vol. 14, Iss. 2, 2014-03 ,pp. : 261-269

Blackwell Publishing

Access to resources Recommend Favorite